Description
Rich semi-sweet chocolate shells filled with a creamy, warmly spiced pumpkin filling, perfect for autumn celebrations or homemade gifting.
Ingredients
- 2 cups semi-sweet chocolate chips or melting chocolate
- 1/2 cup white chocolate (for drizzling or layering, optional)
- 1 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, allspice, cloves)
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Melt the semi-sweet chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
- Pour a thin layer of chocolate into silicone molds or candy cups, swirling to coat the sides. Chill for a few minutes to set.
- In a small saucepan, combine pumpkin puree, heavy cream, butter, pumpkin spice blend, powdered sugar, and vanilla extract over low heat until smooth and slightly thickened. Cool slightly.
- Spoon the pumpkin spice filling into the chocolate shells, leaving room at the top for more chocolate.
- Pour melted chocolate over the filling to seal the chocolates. Gently tap the molds to remove air bubbles.
- Chill until fully set, then carefully remove from molds.
- Drizzle with melted white chocolate if desired, and allow to set before serving.
Notes
- Use milk chocolate for a sweeter taste or dark chocolate for a more intense flavor.
- For a spicy twist, add a pinch of cayenne pepper to the filling.
- Replace pumpkin puree with sweet potato puree for a unique variation.
- Stir crushed graham crackers into the filling for extra texture.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chocolate
- Calories: 95
- Sugar: 8g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
